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Parve
Easy
1 Hour, 30 Minutes
Diets 
A classic, go-to pizza dough. This recipe yields 1 to 2 pizza crusts.
Here are some of my favorite ways to top pizza:
Classic Margherita
Barbecue Chicken
Ricotta and Pesto
2 teaspoons active dry yeast
1 and 1/2 cups warm water
1 teaspoon sugar
4 cups bread flour (or Glicks High Gluten Flour)
1 teaspoon Haddar Kosher Salt
1/3 cup Gefen Extra Virgin Olive Oil, plus more to grease bowl
In a bowl, sprinkle yeast over warm water. Stir in sugar. Let sit about 10 minutes until proofed. It should appear bubbled and foamed.
In an electric mixer fitted with the paddle attachment, combine flour and salt. With the mixer on low speed, drizzle in the oil. Add yeast mixture and mix just until the dough comes together. It will be sticky.
Grease a bowl and place the dough in it, turning to lightly coat it in oil. Cover tightly with plastic wrap and let rise for one to two hours at room temperature or up to four days in the fridge. Return refrigerated dough to room temperature before using.
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